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Cinnamon Rhubarb Muffins
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1 cup sour cream, regular, light or no fat, (1 cup)
2 eggs
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups sliced 1/4 inch fresh or frozen rhubarb
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Heat the oven to 375.
In a large mixer bowl, combine the brown sugar and butter. Beat
at medium speed, scraping the bowl often, until the mixture is
creamy, 1 t o 2 minutes. Add the sour cream and eggs and continue
beating, scraping the bowl often, until well mixed, 1 to 2 minutes.
In a medium bowl, stir together the flour, baking soda, and 1/2
teaspoon cinnamon. By hand, stir in the flour mixture into the sour
cream mixture, just until moistened. Gently stir in the rhubarb.
Spoon into greased or paper-lined muffin pans.
In a small bowl, stir together 1 tablespoon sugar and 1/2 teaspoon
cinnamon. Sprinkle about 1/4 teaspoon mixture on top of each muffin.
Bake 25-30 minutes or until lightly browned. Let stand 5 minutes
and remove from the pans. Serve or store.
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Rhubarb 09